Tyson Peveto

Photo of Tyson Peveto
Follow
Location
Shanghai, China
School
Lamar University
Expertise
Regional food culture, Culinary history, International street food
  • Since moving abroad in 2017, Tyson has worked on recreating home dishes in foreign kitchens and learning new recipes from new countries.
  • While traveling, he always prioritizes food tours, cooking classes, and eating where the locals eat.
  • Reading is his lifelong passion, and often he has food journalism, recipe books, or food-based novels in his hand.

Experience

Tyson has been writing about food since 2019, initially with Cookly as a contributor to the food and travel verticals. In 2020, he worked with KROK to launch their granite mortar and pestle and manage the website copy. He then ran a Recipe of the Month newsletter while writing and editing all recipes and guides on the company's website. His bylines can also be found in publications such as WorldAtlas, Go World Travel Magazine, and Foodaquest.

Mashed Editorial Policies

Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.

Stories By Tyson Peveto